Features
-
Weight:
150 g
-
Manufacturing process:
Lactic dough
-
Origin :
Auvergne
-
Ingredients:
Raw goat's milk, rennet salt, ferment, Espelette pepper
-
Allergens:
Raw goat's milk
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Packaging:
Wooden crate on mulch
OUR medals
Recipe idea
Goat cheese puff pastry
Ingredients
- x 1 Puff pastry
- x 1 Raw-milk goat log
- Olive oil
- Provence herbs
- 100g Bacon matchsticks or 1 slice of country ham
- Pepper
- A little milk
- Honey
Preparation
- Brown the matchsticks in a frying pan and preheat the oven to 180°C.
- Cut the puff pastry into 4 to form 4 triangles.
- On each triangle, place two thick slices of goat's cheese, a drizzle of olive oil, bacon matchsticks or country ham, and a touch of honey.
- Roll up the triangles and fold in the sides to form a tightly sealed puff pastry.
- Brush with milk to brown the puff pastries.
- Place in the oven for 15 minutes.
- Serve hot with a salad.
Food & wine pairing
- Sancerre white
- Pouilly fumé white
- Chinon
- Saint-Pourçain
- Côte du Rhône
What our customers say
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